34 min
Lowering Your Restaurant’s Labor Cost While Improving Retention Wisking it all
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- Entrepreneurship
About the Episode
Jim Taylor, founder and CEO of Benchmark Sixty Restaurant Services, shares his journey in the restaurant industry and the lessons he has learned along the way. He emphasizes the importance of people and data in the industry and how they can drive success. Jim also discusses the services provided by Benchmark Sixty, including improving productivity and addressing cost of goods sold (COGS) in restaurants. He encourages collaboration and staying on top of industry insights to drive innovation and growth.
Takeaways
The restaurant industry is all about people, and retaining and protecting employees is crucial for success.
Understanding and managing data and information is essential for improving productivity and making informed decisions.
Benchmarking against oneself is more valuable than comparing to others, as each restaurant has unique factors that affect performance.
Addressing workload and preventing burnout is key to reducing staff turnover and improving employee satisfaction.
Collaboration and sharing insights within the industry can lead to innovation and growth.
Timestamps
00:00 Introduction
01:19 Early Career in the Restaurant Industry
03:41 Lessons Learned in Restaurant Management
06:50 Founding Benchmark Sixty Restaurant Services
08:21 Benchmark Sixty’s Lane and Focus
10:33 Improving Productivity in Restaurants
12:36 Process of Working with Restaurants
16:26 Addressing Staff Turnover in the Restaurant Industry
21:39 Client Success Story
24:46 Dealing against the External Factors for the Restaurants
26:41 Facing the Challenge of P&L, Data, and Reporting
27:59 How To Reach Benchmark Sixty
29:31 How Benchmark Sixty Stayed on Top of Trends and Insights
30:24 Helping Restaurants with COGS
31:47 Future Plans for Benchmark Sixty
33:17 Advice for the Restaurant Industry
About the Episode
Jim Taylor, founder and CEO of Benchmark Sixty Restaurant Services, shares his journey in the restaurant industry and the lessons he has learned along the way. He emphasizes the importance of people and data in the industry and how they can drive success. Jim also discusses the services provided by Benchmark Sixty, including improving productivity and addressing cost of goods sold (COGS) in restaurants. He encourages collaboration and staying on top of industry insights to drive innovation and growth.
Takeaways
The restaurant industry is all about people, and retaining and protecting employees is crucial for success.
Understanding and managing data and information is essential for improving productivity and making informed decisions.
Benchmarking against oneself is more valuable than comparing to others, as each restaurant has unique factors that affect performance.
Addressing workload and preventing burnout is key to reducing staff turnover and improving employee satisfaction.
Collaboration and sharing insights within the industry can lead to innovation and growth.
Timestamps
00:00 Introduction
01:19 Early Career in the Restaurant Industry
03:41 Lessons Learned in Restaurant Management
06:50 Founding Benchmark Sixty Restaurant Services
08:21 Benchmark Sixty’s Lane and Focus
10:33 Improving Productivity in Restaurants
12:36 Process of Working with Restaurants
16:26 Addressing Staff Turnover in the Restaurant Industry
21:39 Client Success Story
24:46 Dealing against the External Factors for the Restaurants
26:41 Facing the Challenge of P&L, Data, and Reporting
27:59 How To Reach Benchmark Sixty
29:31 How Benchmark Sixty Stayed on Top of Trends and Insights
30:24 Helping Restaurants with COGS
31:47 Future Plans for Benchmark Sixty
33:17 Advice for the Restaurant Industry
34 min